TOMATO BISCUIT PIE
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|2 c||self rising flour|
|1 c||sour cream|
|2 1/8 lb||tomatoes (or may use large can, drained)|
|1/2 tsp||each: salt and freshly ground black pepper|
|1/4 c||basil, fresh, chopped|
|2 Tbsp||chives, dried or fresh chopped|
|1 1/2 c||shredded sharp cheddar cheese|
Preheat oven to 425 degrees. Line a 9- by 9-inch pan with aluminum foil. Lightly spray with cooking spray.
Melt butter in microwave. Combine butter, flour and sour cream in a medium bowl. Spread the dough in the prepared pan. Bake 20 minutes.
While crust bakes, peel tomatoes and slice 1/4 inch thick. Remove crust from oven. Arrange half of tomato slices over crust. Sprinkle with half the salt, pepper, basil, chives and cheese. Repeat the layer.
Bake 20 minutes at 425 degrees. Let pie sit 5 minutes. Use foil to lift pie from pan. Cut and serve.